Providing Safe and Healthy Foods in the University Setting Beyond the basics Addressing accessibility for students with food allergies and providing accessible, healthy food options for all students.
Creating Solutions for today s problems THE PROBLEM: As the percentage of the population with food allergies and intolerances grows, so does the number of students, faculty and staff who are looking for safe, healthy dining options on campus. It is estimated that more than 15 million people in the U.S. have a food allergy. Adults: 4% Children: 8% Also of concern: Food Intolerance digestive system reaction Celiac Disease affects several different parts of the body
Why is this our problem? 1 in 13 students believed to have food allergies. What does this mean for your campus? Total student population/resident population Meal plan purchase required? Recruitment Retention Business Case Department of Justice ruling December 2012; Lesley University ADA implications
SOLUTIONS: Increased Food Transparency Appeal beyond just food allergies and intolerances Real Food Challenge, SLOW Food movement, etc. More whole foods, scratch cooking Increased care, separation in food preparation Fewer ingredients/processed foods... solution created by Sodexo Campus services team at NAU Simple Servings Now a national program, receiving more attention due to the ADA implications of the Lesley Settlement
SOLUTIONS SIMPLE SERVINGS: Simple Servings Developed at NAU to provide a safe zone for customers with food allergies, intolerances or celiac. Complete avoidance of foods containing any of the Big 8 Signage Provide as much information as possible, but never make guarantees.
SOLUTIONS SIMPLE SERVINGS:
KEY AREAS OF EMPHASIS: Food Transparency labelling, menus, identifiers Menu comprised of simple, clean foods: Training Program Champion Signage Policy
SOLUTIONS: Proper labeling is imperative Culinary staff must follow recipes Substitutions, additions require Chef/Mgr approval (and menu/label change if necessary) Procurement flags for substitutions from suppliers Simplest solution: use only whole foods When food labels or menus list allergens, the omission of an allergen implies the absence of that allergen in the food. Accurate menu identifiers are paramount.
SOLUTIONS: Avoid Cross-Contact: Often referred to as cross-contamination, when referring to food allergens, the more appropriate term is cross-contact. Cooking surfaces Fryer Oil Utensils & Service Ware Service Area (especially for self-serve areas) Thermometers Color-coding: Purple available from most food service supply companies (Hubert, Edward Don, etc.) Also, be aware of splash, splatter potentialities, gloves, cloths, Sanitizer alone does not necessarily remove allergens
POLICY/PROCEDURES: Menu TRInfo/AllerTrain U suggests a process that includes four main points when a customer identifies as food allergic: Refer the customer with the food allergy to the Chef or manager/supervisor in charge Review the food allergy with the customer and check ingredient labels Check the preparation procedure for potential cross-contact Inform the customer of your findings
BEYOND ALLERGIES AND INTOLERANCES HEALTHY FOODS IN THE UNIVERSITY SETTING There is actually much in common between allergy-friendly foods and just plain healthy, nutrient-dense foods. There is an ever-increasing call for food transparency from both an environmental/sustainability perspective as well as a health and wellness perspective. Clean, simple, unprocessed foods are generally the healthiest foods Emphasis on whole foods More plants than not, more leaves than seeds Proper balance of fruits & veggies, proteins and carbs
SOME EFFORTS AT OUR CAMPUS: Healthy Hydration Campaign Fruit-Infused Water Decreased size of retail (fountain) beverage cups Education/Awareness of sugar in many beverages Encourage more water consumption
SOME EFFORTS AT OUR CAMPUS: Mindful Whole plate approach, encouraging healthy indulgence, flavor, satiety, transparency and caloric control Balancing nutrition with enticing flavors to create an indulgent way to enjoy health. Guides, but never lectures about food choices with the goal of individuals realizing making a healthy choice has become second nature.
Mindful by Sodexo:
Employing Technology for Health: NAU Campus Dining Mobile Application Developed by local team, to provide menu and nutritional information for all locations, filter for special dietary needs. Mindful/MyFitnessPal partnership; (Smart phone Application) Scan bar codes for each menu item to log nutritional data
Keys to Healthy Dining Initiatives: Communications You may build it but unless they hear about it at least three times, three different instances they won t come. Table Tents 84% recognition rate on our campus LCD images Flat Screen monitors display messaging E-Newsletter i.e. Residence Life or Parents Backpack Facebook, Twitter, YouTube, etc. Only works if you are able to build a network and/or engage other campus communities with large social media networks
Keys to Healthy Dining Initiatives: Partnerships Working with other departments on campus whose goals align with wellness initiatives, create network of advocates. Office/Department of Health Promotion Campus Health Services, Campus Recreation Academic connections First Year Seminars & ARTS student groups, SHAC, ASNAU, RHA, etc.